kcmagu

mejones - I laughed when I read your tilapia comment. I tend to enjoy fish and know people rave about tilapia but I personally think it has a very odd taste (almost like dirt). I happen to love salmon but really prefer it grilled over baked or broiled. I have had some good orange roughy but in my mind the most mild flavored fish that i have really enjoyed is basa.

I am so disgusted with myself - we had brought in snacks for work - so I basically grazed for several hours - bad bad bad bad bad. Yesterday: B: was too busy licking fingers from the cheesecake frosting I made for the cupcakes s (plural): probably 2 meals worth of dips (the fruit dip and cheese dip were definitely unhealthy but I also brought hummus which I had mashed avocado into (based on a recipe I found) - very good! still ate too much though. L: too full from snacking D: parmessan crusted chicken breast and baked acorn squash

yesterday: B: 6 oz nonfat plain greek yogurt with splenda, kashi cereal and diced peach S: graham cracker and 1 TBLS peanut butter L: 1/2 c leftover chicken tikka masala from the other night, 2 bites of the rice and couple bites of the naan s: chocolate truffle (couldn't resist - made some for my neighbors) D: 5 oz parmessan crusted chicken breast

I sadly hang my head in shame as i say I have to edit my intake from yesterday i had a night snack / dessert - a pumpkin cupcake :tongue2:- couldn't believe that I could eat it let alone that I did! and then had a meatball later (didn't help that I was up until 03:30 am.) oh well! today is a new day right?

Would love to share: Mocha Cheesecake Protein Shake (It's what it tastes like) 1 slim fast high protein creamy chocolate shake (I'm sure you could use any chocolate protein shake - I just happen to like this one) 1/2 - 1 sm. carton plain nonfat greek yogurt (depending on restriction) 2-4 packets splenda depending on amount of yogurt 1 tsp instant espresso powder (i use medaglia d'oro) puree and enjoy - if I can I really love to put the shake in the freezer for 1-2 hrs before blending. :crying:

B: Mocha Cheesecake Protein Shake L: 1 c. Chilaquiles S: 1/2 apple with peanut butter D: Planning to have Chicken Tikka Masala at an Indian rest. w/ friends (might take a bite or 2 of naan if I can (Miss it)

Smoked Salmon Spread This is great to eat as a snack or small meal depending on restriction with some veggies, a couple reduced fat crackers, pretzels or how you would eat any tuna or crab salad. Blend the following in a cuisinart until smooth: - 8 oz reduced fat cream cheese - 8 oz nonfat plain greek yogurt - 1 tsp lemon pepper (mine is a gourmet blend that has salt & garlic in it - you can add a little of these to add flavor) Add & Pulse till well blended: - 8 oz Smoked Salmon, chopped (I used 1/2 a 1lb pkg smoked sockeye salmon from costco - the kind used for lox, not the drier kind - 1 sm sweet onion, diced This obviously makes a lot - about 3.5 c, but I'll serve it as a dip for guests or take some to work. You could also easily 1/2 it I just like to get rid of containers and use things up. Nutrition: 7 - 1/2 c. servings 188 cal. 19 g. Protein 10 - 1/3 c. servings 132 cal. 13 g. protein I ate 1/3 c. tonight with .5 oz (12) snyder's of hanover butter pretzel snaps (the pretzel squares) which only added 60 cal. and 1.5 g protein. This is just about the same cal and protein of a high protein chocolate slim fast shake. Last suggestion / note: This is the consistency of a spread/ dip. You could use the entire 1 lb package of salmon without adjusting the other ingredients (more of a tuna salad consistency) which would change the nutrition to: 1/2 cup serving - 219 cal. 25 g. protein

I totally agree - I made another batch last night and blended in the fronds from 2 springs of fresh dill as well and it just added a brightness to the flavor - I did also use 12 oz of the salmon instead of just the 8 - it was great!

Well great minds think alike - we were enjoying it too on a great college football day!!

I don't see why not. Hope it works out for you!

You made me about fall off my chair laughing! I was thinking about adding capers and using red onion because those are so classic with smoked salmon - but wasn't sure how they would blend in - I will surely try it now! Glad you enjoyed it!

Bethgrove- I'm glad you are enjoying salmon. I bough the kirkland brand (costco) 'wild alaskan smoked sockeye salmon - 1 lb package) there were 2 different packages there but I do prefer sockeye. If you've never had smoked salmon before there are 2 different kinds 1 is a drier style (i believe it is hot smoked) it looks like normal cooked salmon but has the smoked flavor. The other one is what you might get as an appetizer at a nice restaurant or if you go to a bagel place and get lox (i believe this is cold smoked.) It looks (don't let it scare you) like it is still raw but remains fully cooked and has the same smoked flavor. I'll be honest I have loved smoked salmon for years but would only eat the drier (hot smoked) kind - because I was put off by the looks of the other kind. This changed this year when I went out and received the cold smoked style as an appetizer and didn't want to hurt the feelings of the person who had ordered it for me - I LOVE IT NOW !!!!! All I do is open the package and chop up what I am going to use for the dip into medium chunks just to make it easier to pulse into the dip. Hope this helps!

B: mocha cheesecake Protein shake S: 1/2 oz pirates booty snack puffs L: 1/2 cup smoked salmon spread with 1/2 oz pretzel snaps and 4 sugar snap peas D: 1/2 cup butternut squash soup with 2 small grilled chicken tenders (marinated in a peanut satay style sauce) I have got to get better about exercising!!!!!!

Your post made me laugh - remembering how I prepped before my surgery. I had read everyone's posts and had premade enough broth style soup to last 3 weeks - well my dr ended up only having me do clears for 2-3 days and i was on mushies after 1 week. That said I was very concerned with getting bored so I basically thought of all my favorite broth based Soups - made them but strained out all the chunks. Probably one of the more wasteful things I've done but it made me feel like I was getting something special. I made: chicken tortilla soup, french onion with some madeira, italian wedding and a ham/bean/vege that has a semi spicy/sweet broth made from honey baked ham. Good luck and hang in there!

Aubrie -that sounds really good - I used to make something similar. It was a mix of mayo, parmesan, lemon juice and garlic on top of orange roughy under the broiler. I'll have to to try yours, because I do love my salmon.

Ok so I love my Mocha Cheesecake Shake I shared above - but I wanted to work on it so I wasn't adding the extra sugar from the cafe mocha drink mix. I DID IT!! - High Protein Slim Fast Creamy Chocolate Shake - 3.5 oz nonfat plain greek yogurt - 1/2 tsp. instant espresso powder - 2 packets splenda Tastes like dessert! 25 g protein, 250 cal. You could do the same thing to any of the other chocolate protein shakes and get even more protein - I just prefer the texture and taste of the slim fast shake.

I did - can't believe I forgot to put that in - I'll have to go back and figure it again - will edit post this weekend.

Let me make one thing clear - the following recipe still has calories and fat but it is lower in fat and calories than regular chocolate cake and has Protein - so it makes a nice chocolate cake fix and an even better alternative to a small piece of regular chocolate cake. It is FLOURLESS and for the most part (depending on which chocolate chips, vanilla you use) GLUTEN FREE. Although you won't believe it when you taste it - the main ingredient it garbanzo Beans - trust me - my family loved it! (recipe was adapted from a similar recipe on all recipes.com) Garbanzo Bean Chocolate Cake (12 servings) INGREDIENTS: 1 1/2 cups semisweet chocolate chips 1 (19 ounce) can garbanzo beans, rinsed and drained 1 cup eggbeaters 3/4 cup Splenda 1/2 teaspoon baking powder 1 tsp. vanilla 1 tsp. espresso powder (opt.) pinch of salt 1 tablespoon confectioners' sugar for dusting Sliced strawberries for topping DIRECTIONS: 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan. 2. Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent. 3. Combine the beans and eggbeaters in the bowl of a food processor. Process until smooth. Add the Splenda, salt, espresso powder, vanilla and baking powder, pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan. 4. Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving and top with sliced or diced strawberries. In addition to topping with strawberries - I like to serve it a-la-healthy-mode: instead of ice cream, top with a dollop of splenda sweetened greek style fat free plain yogurt Also good made as cupcakes (easier to keep to the 12 servings) - for a more decadent serving - warm slightly, poke a little hole in the top and place a small scoop of vanilla or coffee frozen yogurt - to help myself out I use a small scooper - golf ball sized scoops I've only made it post-banding and have not had a problem with it - maybe due to no flour - Good luck. Texture is similar to making a batch of brownies and using the cake style directions. Hope you enjoy!

I mixed the following: - high Protein slim fast creamy chocolate shake - 3.5 oz nonfat plain greek yogurt (1/2 a small carton of fage brand) - packet of general mills international 'on the go' cafe mocha mix It tastes like a mocha cheesecake - so good !!!!!! -the mocha mix adds 60 cal. and yogurt 45 cal. but you get an additional 7.5 g protein from the yogurt speaking of tasting like cheesecake - I'll also mix the same amount of yogurt into a vanilla shake with 1/2 cup frozen rasberries and blueberries and 2 packets splenda - delicious I have even added a whole carton of yogurt when I'm not as restricted for more protein. In my mind - you can't beat the amount of protein you get for minimal calories with the nonfat plain greek yogurt.

I love the Slimfast Ultra, High Protein creamy vanilla blend in: 1/3 c. frozen blueberries 1/3 c. plain nonfat greek yogurt 1 packet splenda I also will blend in 1 scoop benefiber (does a body good)

I love chicken Tikka Masala and the smaller usually very tender pieces of chicken work well for me (have not tried the naan since being banded - but would expect it to be difficult :lovechoc:) and so far have not had a problem eating some rice when it's eaten with either some of the meat or sauce.

let me preface this with - I work nights so my breakfast is usually between 4:00 - 7:00 pm which explains the odd choices for breakfast. b: starkist light tuna lunch pack - love this! s: tsp peanut butter and a peach l: 1 c. vegetarian chili made with beans, corn and ground boca burger with shredded cheese on top (yum!) d: slimfast ultra protein vanilla shake with frozen blueberries and nonfat plain greek yogurt blended in s: 1/2 apple and 2 oz cheese

I find this very interesting because I am currently having the exact same problem and I am NOT pregnant. I would describe it almost exactly the same - like I did not completely rinse out shampoo/conditioner or used too much styling product. In fact I came on tonight trying to find out if anyone else was experiencing this - and found this thread. I know there is literature on our body chemistry changing with big weight loss, especially if its faster - I kinda chalked it up to that - I just hope it changes back soon (without slowing the weight loss)

Try making a spinach dip using knorr spinach dip packet but instead of using mayo or sourcream - use 1/2 nonfat plain greek yogurt and 1/2 lowfat cottage cheese (or all yogurt) - blended in the blender till smooth. To boost flavor I add the following: 1/2 tsp salt (or to your liking), 1-2 packets splenda, 1/2 tsp of both dill and garlic powder. (This is great with veggies or chicken - and you made it so you know most of the ingredients and it has no oil or mayo) Once you've made the dip - toss it with chopped crab (I prefer fresh or canned instead of imitation - but do what you like), halved grape tomatoes, sliced black olives, chopped avocado, diced red bell pepper and either diced sweet onion or chopped green onions. One last ingredient I think compliments the sweetness of crab that would be great to toss in is sweet corn (either cooked and cut off the cob at this time of year, or sweet corn from the can, drained) Although making the dip is a little bit more work (not really but not as easy or quick as opening a jar) - I think the flavor and health aspects outweigh the ease of a jar. To counteract that - get the other ingredients you toss in (except for avocado) from the supermarket salad bar